We're still in a lovely glut of squash blossoms, so we made a pizza bianca topped with same. The dough (frozen from last time) reanimated beautifully while we were at work. With a schmear of olive oil (olive oil comes in schmears now?), garlic, and a sprinkle of grated Swiss cheese, it was delicious, though a scattering of salt would have been an improvement. The untraditional Swiss was chosen because it was what we had in the house - exclusively, but it wound up giving a little extra flavor that the store-bought brand of 'Merkin mozzarella might have lacked.
No comments:
Post a Comment